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Tomato Seafood Stew

Recipe name:
Tomato Seafood Stew

Recipe category:
Soups

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Recipe details: Tomato-Seafood Stew

1/2 lb Shrimp, shelled 1 c Onion, chopped 2 x Garlic cloves, minced 1 T Oil, cooking 16 oz Tomatoes, cut up, can 8 oz Tomatoe sauce, sodium reduce 1 x Potato, peeled, chopped 1 x Celery, stalk, chopped 1 x Green pepper, medium, choppe 1 x Carrot, medium, shredded 1 t Thyme, dried, crushed 1/4 t Pepper 4 x Hot sauce, bottled, (dashes) 20 oz Whole baby clams,drained,can 2 T Parsley, snipped * fresh or frozen shrimp ~ -- PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., 240mg Sodium, 749 Potassium Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in oil till tender. Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or till vegetables are tender. Stir in shrimp, clams, and parsley. Bring to boiling; reduce heat. Cover and simmer 1 to 2 minutes more or till shrimp turns pink. Spoon into serving bowls. BETTER HOMES AND GARDENS

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Tomato Seafood Stew

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